Ground Beef Bulgogi
A simpler twist on traditional Korean bulgogi, this inspired Ground Beef Bulgogi recipe is rich, savory, and slightly sweet with a touch of nuttiness from sesame oil. Served over steamed rice or in lettuce wraps, this easy-to-make dish delivers authentic Korean flavors in just about 30 minutes, making it a perfect weeknight meal.
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If you love Korean-inspired meals, try my Gochujang Short Ribs recipe. If you love bold flavors, try my Butter Chicken Meatballs and Sheet Pan Curried Chicken.
Looking for more 30-minute (ish) meals? You’ll want to try my Pesto Chicken Tortellini and Marry Me Chicken Orzo recipes.
Why You Should Make This
Ingredients Notes
- Ground Beef: Use 80/20 or 85/15 ground beef for the perfect balance of moisture and flavor. Leaner beef can be used but may require extra sesame oil for richness. I sometimes make this with a mix of ground beef and ground pork.
- Soy Sauce: Provides the essential umami base. Use low-sodium soy sauce for a lighter salt profile, or swap with tamari for a gluten-free option. Coconut amino acids can be used for a soy-free meal.
- Brown Sugar adds sweetness to balance the savory flavors. Substitute with honey or maple syrup.
- Sesame Oil: A key ingredient for nutty depth. Opt for toasted sesame oil for the best flavor.
- Rice Vinegar: This adds a slight tang to balance the sweetness. If unavailable, apple cider vinegar or white vinegar can work as substitutes.
The full ingredient list with quantities is in the recipe card below.
Ground Beef Bulgogi Recipe Instructions & Process Photos
Step 1:
Whisk together soy sauce, brown sugar, rice vinegar, minced garlic, sesame oil, and grated fresh ginger in a small bowl.
Set aside to allow the flavors to meld while preparing the beef.
Step 2:
Heat a large skillet over medium-high heat. Add the ground beef and diced onions, breaking up the meat with a wooden spoon or spatula as it cooks.
Cook for 5-7 minutes until the beef is browned and fully cooked. Drain any excess fat if you desire. You want the bottom layer of ground beef to develop a deeply browned, crispy sear—this will elevate the flavors of the entire dish.
Steps 3-4:
Pour the prepared bulgogi sauce over the cooked beef and stir to coat evenly.
Let the mixture simmer for 2-3 minutes until the sauce thickens slightly and flavors meld together. Serve the bulgogi beef over steamed rice. Garnish with sliced scallions, sesame seeds, and optional soft-boiled eggs.
Add sliced cucumbers and shaved carrots on the side for a refreshing crunch. Fermented vegetables like kimchi and even red cabbage sauerkraut would be lovely.
Want more ground beef recipes? Try my Meatloaf and Potato Casserole, German Frikadellen patties, and German Meatloaf recipes.
Recipe FAQs
Storage: Let the ground beef bulgogi cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: Freeze in a sealed container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm on the stovetop over medium heat, adding a splash of water if needed. Alternatively, microwave in 30-second intervals until heated through.
Yes! For extra heat, add a tablespoon of gochujang (Korean chili paste) or a teaspoon of red pepper flakes.
To make it gluten-free, replace soy sauce with tamari or coconut aminos and check that all other ingredients are GF-certified.
My Top Tips for the Best Ground Beef Bulgogi
Related Recipes
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Ground Beef Bulgogi
Ingredients
- 1 pound ground beef
- ½ cup soy sauce use tamari for gluten-free alternative or coconut amino acids for a soy-free version
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic minced
- ½ tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 medium yellow onion diced
- 1 tablespoon scallion sliced
- 1 teaspoon sesame seeds
Instructions
- Prepare the Bulgogi Sauce: In a small bowl, mix soy sauce, brown sugar, rice vinegar, garlic, sesame oil, and ginger. Set aside.1/2 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 3 cloves garlic, 1/2 tablespoon sesame oil, 1 teaspoon grated fresh ginger, 1 medium yellow onion
- Cook the Ground Beef: In a skillet over medium-high heat, cook the beef and onions, breaking the meat apart, until browned (5-7 minutes). Drain excess fat if needed.1 pound ground beef
- Add the Sauce: Pour the bulgogi sauce over the beef and stir well. Simmer for 2-3 minutes until thickened.
- Serve & Garnish: Spoon over rice and garnish with scallions, sesame seeds, and soft-boiled eggs. Enjoy with sliced cucumbers on the side.1 teaspoon sesame seeds, 1 tablespoon scallion
Notes
- Freshly minced garlic and grated ginger provide the most authentic and rich flavor.
- Cook at medium-high heat: This ensures a proper sear and prevents the beef from becoming soggy.
- Balance the seasoning: Adjust the soy sauce and sugar levels to suit your taste preferences.
- Let the sauce thicken: Simmer the beef in the sauce briefly to allow it to coat the meat properly.
- Garnish for extra flavor: Sprinkle with sesame seeds and scallions for an added layer of taste and texture.
